This Easy Meatball Recipe is the perfect staple for any kitchen! It’s easy to prep and these meatballs come out juicy and full of flavor every time.

These meatballs can be used for just about anything. Swedish meatballs, grape jelly meatballs, spaghetti and meatballs, or even used as dippers or appetizers!

Taking a meatball off a plate of them with a fork

Meatballs are a classic recipe, perfect in soups, casseroles or meatball sandwiches.  I make up big batches of meatballs and freeze them, adding them to a pot of boiling soup or into a bubbling pot of  Marinara Sauce creates a homemade meal in minutes!

These easy meatballs are made with beef and pork for the perfect blend of flavors.  You can use any ground meat including veal, lamb or sausage.  If your meat is very lean (like in my Turkey Meatballs) I sometimes add a little bit of extra fat like a tablespoon of olive oil or some raw chopped bacon.

Homemade Meatballs

This meatball recipe adds both Italian Seasoning and a bit of parmesan cheese creating an Italian meatball flavor.  If you’re using them in another recipe you can easily change the seasonings to match the ingredients in your dish.

The egg and breadcrumbs act as binding agents to help the meatballs keep their shape.

Homemade meatball ingredients in a clear glass bowl

 

How To Make Meatballs

  • Do Not Overmix:
    • The trick to keeping meatballs extra tender and juicy is not over mixing when you combine the ingredients. Overmixing makes them tough so when making this meatball recipe, mix just until combined!
  • Size Matters:
    • Ensuring the meatballs are the same size will ensure they cook at the same rate. I use a cookie scoop to keep them even.
  • Don’t be Lean:
    • Making sure your meat has a bit of fat helps keep them tender.  If you’re using extra lean meat, a dash of olive oil or fat can be added.
  • Season and Flavor:
    • In this meatball recipe Parmesan Cheese and Italian breadcrumbs add extra seasoning and flavor. You can change the seasonings or spices based on what you have on hand or how you’ll be eating the meatballs.  For example, if you’re making sweet and sour meatball dish, you might like to change the Italian seasoning for ginger and garlic.

Precooked meatballs on a baking sheet

This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!

How To Cook Meatballs

Meatballs can be cooked many different ways from pan frying to dropping them into boiling soup or sauce or baking them in the oven. My favorite way to cook them is to bake in the oven as there is no splattering, no flipping the meatballs and they come out perfect every time!

How to Bake Meatballs

Most meatballs will contain a bit of fat so lining your pan with foil is optional but makes cleanup a breeze.  Preheat your oven and spray your pan (or foil) with cooking spray.

Roll the meatballs and place them on the pan about 1/2″ apart. Remember to try to keep your meatballs the same size so they all cook evenly.

Meatballs on a baking sheet

How Long To Bake Meatballs

When you make this meatball recipe, bake them at 400°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 165°F.

Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.

How to Freeze Meatballs

Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays!  Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.

More Meatball Recipes You’ll Love

Taking a meatball off a plate of them with a fork
4.95 from 256 votes↑ Click stars to rate now!
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Easy Meatball Recipe

This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients  

  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup Italian breadcrumbs
  • cup milk
  • ¼ cup onion diced
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 egg
  • ¼ cup parsley chopped
  • ¼ cup parmesan shredded
  • salt and pepper to taste

Instructions 

  • Preheat oven to 400°F. 
  • In a medium bowl, mix all ingredients until just combined.
  • Shape mixture into 48 meatballs, approximately 1 ½ tablespoons each. 
  • Bake 18-20 minutes or until cooked through. 

Video

4.95 from 256 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. These are great meatballs. I love making a big batch to freeze. They make great meat accompaniment, for leftover sides when you don’t want to cook. Pop a few out of the freezer, heat and eat. I do use “milk soaked”, bread instead of breadcrumbs because I think that makes a moister meatball, and on occasion, I make them without any Italian seasoning or cheese, (instead I use some other basic seasonings), so they will be a bit more versatile for other type meals.

    Do yourself a favor and freeze a batch or two. You’ll be glad you did.5 stars

    1. I definitely second freezing a batch or two. It is so nice to have on hand and they freeze perfectly. Glad you enjoyed them too, Jesse!

  2. Oh my goodness! Who knew I could make meatballs! Probably made them at least 6 times now – even brought them to our Christmas (finger – food) at the in-laws! Thank you so much for sharing! Love all your recipes!

  3. These are REALLY GOOD!! I substituted 2 slices of day-old bread for the Italian crumbs and used fresh minced garlic rather than powdered. Used a Ice cream scoop for the meatballs (about golf-ball size) 19 total. These are some if not the best I have ever had/made!! Defiantly a Keeper5 stars

      1. Hi Olivia, we bake these for 18-20 minutes as listed in step 4. Hope that helps!

  4. Can I make this recipe with just ground beef and no Pork?? Does that change the measurements of the rest of the ingredients?

      1. Yes, you will need 2 pounds of ground meat in this recipe. So if not using ground pork you will want to increase the amount of ground beef you are using instead.

  5. Excellent meatballs. I only changed it by using 2 garlic cloves. The flavor is amazing. Fresh parsley certainly added to the flavor!5 stars

  6. Best meatballs ever. To make them lower carb i used 2 slices of 1 net carb bread toasted. Minced dried onions. Half and half instead of milk. 1 T. of Italian seasoning(I misread the recipe) 2 T of minced garlic,1/8 cup of dried parsley. So good and quicker than I thought. It made 48 meatballs. I used a 1T measuring spoon and just mounded it a little. I used a low carb marinara and soy bean pasta. I couldn’t make myself put those delicious meatballs in the sauce to simmer, so we ate them on the side. I just had a meatball sandwich for lunch. 10 star recipe even though I didn’t have the exact ingredients5 stars